Damasco Cream with Vanilla Custard

Soak the damask in cold water for an hour

Drain and process until a puree is obtained

Transfer to a pan and add sugar and 1 cup of water

Bring to a simmer, stirring, until it reaches a gel-like consistency

Let it cool

In a refrigerator, dust the remaining water with gelatin and let it hydrate for five minutes

Heat in a bain-marie until dissolved

Beat egg whites until stiff peaks form

In a bowl, combine damask cream with dissolved gelatin and beaten egg whites and mix

Transfer to an ungreased ring mold, 23 cm in diameter, coated with oil

Cover with plastic wrap and refrigerate for six hours or until firm

Prepare the cream

Beat eggs with sugar until a light-colored cream forms

Heat milk and add slowly to cream, stirring

In a pan, heat over low, stirring constantly, until thickened

Remove from heat and mix in vanilla extract

Cover with plastic wrap stuck to the cream, so it doesn't form a skin, and refrigerate

Unmold the mousse, decorate with fresh mint, and serve with cream